This is an Northern Ireland recipe given to me by my Mum many years ago!! This cake is always much tastier the following day! Enjoy!
Ingredients
- 1 cup water
- 4 cups candied mixed fruit
- 1 cup white sugar
- 0.75 cups butter
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon mixed spice
- 2 eggs , beaten
Instructions
-
1
Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x5 inch loaf pan, and line with parchment paper or aluminum foil.
-
2
Combine the water, mixed fruit, sugar and butter in a saucepan over medium heat. Bring to a boil, stirring occasionally, and boil gently for about 10 minutes. Sift the flour, baking soda and mixed spice into a large bowl. Pour in the boiled mixture, and stir until well blended. Mix in the eggs. Pour into the greased loaf pan.
-
3
Bake for 90 minutes in the preheated oven, until a skewer or knife inserted into the top comes out clean. Cool cake in the pan for at least 10 minutes before removing.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Chocolate Zucchini Bars
These chocolate zucchini bars are moist, tender, and packed with zucchini, almost like fudgy brownies. Made with almond flour rather than wheat flour, and sweetened lightly with maple syrup, you might want them for breakfast, dessert, or a snack.
Instant Pot Shredded Flank Steak
This Instant Pot flank steak recipe proves that it's easy to make a tough cut of beef flank tender and flavorful. Serve it over crusty buns or mashed potatoes — either way, enjoy!
Scrambled Eggs with Wild Puffball Mushrooms
Puffball mushrooms are an edible species of fungi (calvatia gigante). The fluffy texture and earthy flavor is great in eggs, soups, and quiche. Be careful if you try to harvest wild puffball mushrooms; they can be mistaken for young amanita mushrooms, which can be toxic or downright deadly. To identify: When cut in half, the fungus should be solid and pure eggshell white or light yellow. There should be no outline of a small mushroom inside.